Recipe adapted from here.
DOUGH: [Note: this recipe makes enough for two pizzas - you can freeze half of it for later or divide the recipe in half for just one pizza!]
1/2 cup warm water
1 packet fast rise yeast (about 2 1/4 tsp)
4 cups bread flour (plus a little more for rolling out the dough)
1 tsp salt
1 1/4 cup room temperature water
2 tbsp olive oil
1. Add the yeast to the 1/2 cup warm water and set aside at room temperature for 5 minutes.
2. Combine the flour and salt in a stand mixer, using the paddle attachment.
3. Add the 1 1/4 cup of room temperature water to the yeast-water mixture. With the mixer on low speed, pour the yeast mixture and 2 tbsp olive oil into the mixer with the flour and salt. Mix until the dough forms a cohesive clump.
4. De-attach the paddle attachment and switch to a dough hook. Knead the dough on low speed for about 5 minutes, or until it's elastic and soft.
5. Transfer the dough to an oiled bowl, cover with a tea towel or plastic wrap, and let rise in a warm place until doubled in size (about 2 hours).
6. Once the dough has risen, deflate it and transfer it to a lightly-floured work surface. If you're freezing half the dough, divide it in half and wrap half in plastic wrap. Store it in a freezer bag in the freezer. For the dough you're using immediately, let it rest for 10 minutes at room temperature (this is a great time to chop your cheeses!).
Corn meal (for sprinkling your pizza stone)
3 tbsp olive oil
2 tsp minced garlic
8 oz fresh mozzarella, coarsely chopped
4 oz fresh goat cheese, coarsely chopped
1/2 cup ricotta cheese
1/4 cup parmesan cheese, grated
6-8 basil leaves, sliced thinly
1. Sprinkle corn meal on your pizza stone, and put it in the oven. Preheat the oven to 450 (let the pizza stone warm up in the oven).
2. In a small bowl, combine the olive oil with the garlic. Set aside.
3. On a clean and lightly-floured surface, roll out your dough into a circle. Don't worry about it being exactly the right shape... it won't matter much in the end! Pull your pizza stone out of the oven and transfer the dough to the pizza stone (be careful - the pizza stone will be hot!).
4. Brush some of the olive oil/garlic mixture lightly onto your dough.
5. Layer the mozzarella and goat cheeses, making sure to leave at least a 1/2-inch border of exposed crust.
6. Crumble the ricotta cheese over the pizza. Then, sprinkle the Parmesan cheese over the pizza.
7. Bake the pizza at 450 degrees until the cheese is melted and the crust is golden brown (about 18-20 minutes).
8. Drizzle the remaining olive oil/garlic mixture over the pizza, and sprinkle the pizza with the fresh basil.
(yeast + warm water)
(flour + salt)
(a "cohesive clump!")
(sitting on a warm windowsill to rise)
(this is how big it was pre-rise)
(this is how big it was post-rise)
(cornmeal on the pizza stone)
(dough divided - half in plastic wrap to freeze)
(olive oil + garlic)
(dough in a "circle" on the pizza stone)
(brushed with olive oil/garlic mixture, then topped with mozzarella and goat cheese)
(after adding the ricotta and parmesan)
(fresh out of the oven!)
(after drizzling with olive oil/garlic mixture and adding basil)